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Akkaravadisal Recipe-Sweet Milk Pongal

November 23, 2011 by PadhuSankar 19 Comments

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Akkaravadisal is sweet dish similar to sakkarai pongal but prepared with rice, jaggery and milk. The rice is cooked in milk. This is a typical Tamil Brahmin recipe (Iyengar recipe) and also my favorite dessert. This is made during Pongal festival. Today let us learn how to make Akkaravadisal using this easy Akkaravadisal recipe with step wise pictures.

Akkaravadisal

 

How to prepare Akkaravadisal

Prep Time : 10 mins
Cook Time : 25 mins
Serves: 2-3

Ingredients needed

Raw rice/pacharisi – 1/2 cup
Split yellow moong dal/pasi paruppu – 2 tbsp
Milk – 4 cups
Jaggery – 1 cup heaped (use dark brown jaggery for best results)
Ghee – 1/4 cup
Cardamom -3 (powdered)
Cashew nuts – 6-7
Raisins – 25 grams (optional)
Saffron – 4-5 strands
Edible camphor/ Pachai Kalpooram – a pinch (optional)

Preparation

Heat a little ghee and fry the cashew nuts until golden brown. Remove from pan.

Soak saffron in 1/4 cup of warm milk and keep it aside.

Heat 1/2 cup of water, add jaggery, stir on low heat for a few minutes until it dissolves. Remove from heat, strain it to remove impurities and keep it aside.

Heat 2 tsp of ghee and fry the rice and dal until a little hot to touch.

ingredients for Akkaravadisal

Method

In a heavy bottomed vessel, add 2 1/2 cups of boiled milk and 3/4 cup of water, add the rice + dal mix and cook on medium heat, stirring frequently, until rice and dal becomes mushy. Mash it well with a masher when it is hot.

Iyengar style Akkaravadisal

Bring jaggery water to boil. Then add the mashed rice + dal mixture to the jaggery water and mix well.

how to make Akkaravadisal

Add the remaining milk, remaining ghee, mix well and cook for 3-4 minutes, stirring continuously on medium low heat.

how to prepare Akkaravadisal

Easy Akkaravadisal recipe

Add the saffron milk, cardamom powder, cashew nuts, edible camphor (I did not add) and cook for few more minutes on medium low heat stirring continuously until everything comes together.

Akkaravadisal recipe

Akkaravadisal will be a little runny, as it cools, it will thicken slightly.

If you are not serving immediately, you can re-heat it by adding a little warm milk, if it has thickened.

Note – You can cook rice + dal for akkaravadisal in pressure cooker also.

To save time, you can use the pressure cooker for cooking rice + dal mix. In that case, cook keeping it in a vessel inside the cooker   as shown in the picture below. Also use a broad or tall vessel to prevent milk from overflowing inside the cooker.

Do not cook it directly in the cooker as there are chances for it to get burnt.

how to make Akkaravadisal in pressure cooker

Recipe Card For Akkaravadisal

5 from 1 vote
Akkaravadisal
Print
Akkaravadisal-Milk Pongal
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Akkaravadisal is sweet dish similar to sakkarai pongal but prepared with rice, jaggery and milk. The rice is cooked in milk. This is a typical Tamil Brahmin recipe (Iyengar recipe) and usually made during Pongal festival.

Course: Dessert
Cuisine: South Indian, Tamil Brahmin
Keyword: Akkaravadisal, milk pongal
Servings: 4
Ingredients
Ingredients needed
  • 1/2 cup Raw rice/pacharisi
  • 2 tbsp Split yellow moong dal/pasi paruppu
  • 4 cups Milk
  • 1 cup Jaggery
  • 1/4 cup Ghee
  • 3 Cardamom powdered
  • 6-7 Cashew nuts
  • 25 gms Raisins
  • 5 strands Saffron
  • 1 pinch Edible camphor/ Pachai Kalpooram (optional)
Instructions
Preparation
  1. Heat a little ghee and fry the cashew nuts until golden brown. Remove from pan.

  2. Soak saffron in 1/4 cup of warm milk and keep it aside.

  3. Heat 1/2 cup of water, add jaggery, stir on low heat for a few minutes until it dissolves. Remove from heat, strain it to remove impurities and keep it aside.

  4. Heat 2 tsp of ghee and fry the rice and dal until a little hot to touch.

Method
  1. In a heavy bottomed vessel, add 2 1/2 cups of boiled milk and 3/4 cup of water, add the rice + dal mix and cook on medium heat, stirring frequently, until rice and dal becomes mushy. Mash it well with a masher when it is hot.

  2. Bring jaggery water to boil. Then add the mashed rice + dal mixture to the jaggery water and mix well.

  3. Add the remaining milk, remaining ghee, mix well and cook for 3-4 minutes, stirring continuously on medium low heat.

  4. Add the saffron milk, cardamom powder, cashew nuts, edible camphor (I did not add) and cook for few more minutes on medium low heat stirring continuously until everything comes together.

  5. Akkaravadisal will be a little runny, as it cools, it will thicken slightly.

Recipe Notes

If you are not serving immediately, you can re-heat it by adding a little warm milk, if it has thickened.

Note – You can cook rice + dal for akkaravadisal in pressure cooker also.

To save time, you can use the pressure cooker for cooking rice + dal mix. In that case, cook keeping it in a vessel inside the cooker as shown in the picture below. Also use a broad or tall vessel to prevent milk from overflowing inside the cooker.

Avoid cooking directly in the cooker as there are chances for it to get burnt.

You might like

Sweet Pongal recipe (chakkarai pongal)

Ven Pongal with sambar

Meet you all again with more interesting recipes and tips, until then it is bye from Padhu of Padhuskitchen.com.

 

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Filed Under: Adi Perukku, Dessert, Festival Recipes, Pongal, Rice Dishes, Uncategorized, Video Recipe Tagged With: Indian sweets, Tamil Brahmin recipes, Uncategorized




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Reader Interactions

Comments

  1. Chandrani

    November 24, 2011 at 8:36 am

    Sweet pongal looks delicious.

    Reply
  2. Hamaree Rasoi

    November 24, 2011 at 8:39 am

    like the addition of moong dal here. Creamy, thick pongal

    Deepa
    Hamaree Rasoi

    Reply
  3. Priya

    November 24, 2011 at 9:35 am

    Yum yum, super delicious akkaravadisal..

    Reply
  4. faseela

    November 24, 2011 at 9:59 am

    Luks Delicious

    Reply
  5. Prathima Rao

    November 24, 2011 at 1:47 pm

    delish & creamy ;)Pongals are so comforting..anytime 😉
    Prathima Rao
    Prats Corner

    Reply
  6. Kurryleaves

    November 24, 2011 at 2:53 pm

    looks really delicious….adding camphor can make a lot of difference…jus love it

    Reply
  7. Ganga Sreekanth

    November 24, 2011 at 4:10 pm

    looks delicious.new to me.will try

    Reply
  8. Aarthi

    November 24, 2011 at 4:34 pm

    Delicious..You have made it perfectly

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

    Reply
  9. Chitra

    November 24, 2011 at 5:16 pm

    Wanna try this for long time. looks yummy.

    Reply
  10. Kaveri

    November 25, 2011 at 6:54 am

    Yummy and tempting…

    Reply
  11. sanjeeta kk

    November 25, 2011 at 7:21 am

    Creamy and yum dessert!

    Reply
  12. Amina Khaleel

    November 26, 2011 at 12:35 am

    dessert looks delicious… liked the addition of moong dal here… following you… would be glad if you visit my blog sometime…

    Reply
  13. nithya

    July 20, 2015 at 5:16 am

    If pressure cooking for 1 cup rice 8 cups of milk needed & how much whistles (is 4 enough )
    What type of rice to be used

    Reply
  14. Padhu Sankar

    July 20, 2015 at 9:21 am

    Akkaravadisal should be mushy so you can cook for 4 whistles. Keep a separate vessel inside the cooker and cook if possible (don't forget to add water inside the cooker). I used regular ponni raw rice.

    Reply
  15. nithya

    July 21, 2015 at 7:40 am

    For 1 cup rice along with 8 cups milk how much cups water should I add & pressure cook for 4 whistles
    How much time should I pre soak rice

    Reply
  16. SANGEETHA MEENAKSHI IYER

    March 5, 2016 at 3:16 pm

    Thanks once again. Your recipe has come in handy for making neivedyam for our perumal today being Saturday and ekadasi

    Reply
  17. Unknown

    September 30, 2017 at 4:12 pm

    nice recipe. However we add sugar instead of jaggerey, to differentiate it from sakkarai pongal

    Reply
  18. Jaya Sundar

    November 18, 2017 at 4:30 am

    I follow ur recipes wen ever I have doubt in my cooking.and always as usual all my recipes came well after watching it recipes.thanks a lot for all ur rdcepies.

    Reply
  19. Unknown

    September 19, 2018 at 8:12 am

    Akkaravadisal I ever tasted like this I love the recipe

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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